Caramelized Roasted Brussels Sprouts with Cranberries Bliss
This Caramelized Roasted Brussels Sprouts recipe features sweet-tart cranberries and crunchy pecans for a delightful side dish.
Equipment
- - Oven
- - Baking sheet
- - Large bowl
- - Kitchen towel
- - Knife
- Chopping board
Ingredients
For the Brussels Sprouts
- 1 pound Fresh Brussels Sprouts Firm and bright green
- 2 tablespoons Olive Oil Extra virgin oil enhances flavor
- 1 teaspoon Salt Use sea salt for robust flavor
- 1/2 teaspoon Black Pepper Freshly ground for warmth
For the Mix-ins
- 1 cup Fresh Cranberries Quality ones for best results
- 1/2 cup Pecans Coarsely chopped
For the Finish
- 1 tablespoon Balsamic Vinegar Optional drizzle before serving
Instructions
Preparation
- Preheat your oven to 400°F and position the oven rack in the upper-middle section.
- Trim Brussels sprouts by removing any damaged leaves and halve them lengthwise. Pat them dry with a kitchen towel.
- Roughly chop the pecans and set them aside.
- In a large bowl, combine Brussels sprouts with olive oil, salt, and pepper. Toss until coated.
- Spread sprouts cut-side down on a baking sheet, ensuring minimal crowding.
- Roast the Brussels sprouts in the oven undisturbed for about 10 minutes.
- Sprinkle chopped pecans and cranberries over the sprouts, toss gently, and return to the oven.
- Roast for an additional 5-8 minutes until fork-tender and cranberries have burst.
- Adjust seasoning as needed and drizzle with balsamic vinegar before serving.
Notes
Optional: Garnish with a sprinkle of extra chopped pecans for added crunch.